Mexican Style Lentil and Bean Soup

Mexican Style Lentil and Bean Soup
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 254.3
  • Total Fat: 5.5 g
  • Cholesterol: 7.2 mg
  • Sodium: 506.1 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 9.4 g
  • Protein: 15.1 g

View full nutritional breakdown of Mexican Style Lentil and Bean Soup calories by ingredient


Introduction

A heavily modified adaptation of a recipe found online. More vegetables have been added for that extra heartiness. Beans for extra filling power and protein. A heavily modified adaptation of a recipe found online. More vegetables have been added for that extra heartiness. Beans for extra filling power and protein.
Number of Servings: 10

Ingredients

    2.0 tbsp Chili powder
    1.0 tsp Cumin seed
    1.0 tbsp Oregano, ground
    5.0 carrot Carrots, cooked
    4.0 stalks Celery, cooked
    4.0 clove Garlic
    0.75 cup, chopped Onions, raw
    1.5 cup slices Radishes
    1.0 pepper Jalapeno Peppers
    550.0 Grams Lentils
    10.0 cup Chicken stock, home-prepared
    2.0 cup Bell peppers (Green, Red, Yellow, Orange)
    150.0 gram(s) Corn on the Cob, Sweet Corn, Medium Ear
    2.0 cup Baby Lima Bean
    1 tbsp Olive Oil
    Salt and pepper to taste

Directions

Have all ingredients chopped, diced and measured as per ingredients list. Gently heat olive oil in bottom of large cooking pot. Use a medium heat. Add onion, garlic and jalapeno and lightly brown. Add dry spices and mix quickly. Add all vegetables, Lentils and beans. Roughly combine. Add stock to pot and mix through. Allow pot to come to boil then turn down to simmer for 30-45 Min. (check the Lentils are not still crunchy) Serve with a side of tortillas or corn chips. Serving Size: Makes 10-12 bowls

Number of Servings: 10.0

Recipe submitted by SparkPeople user INSPIREDCINTRA.